If you prefer a nonalcoholic version of this recipe, substitute 1 to 2 tablespoons balsamic vinegar and 2 tablespoons additional chicken broth for the Marsala.
1/4 cup Marsala wine
1/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
2 cups sliced mushrooms
How to Make It
Combine first 4 ingredients in a small bowl. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 3 minutes on each side or until done. Remove from pan; keep warm.
Add mushrooms to pan; cook 6 minutes or until browned, stirring occasionally. Add Marsala mixture; simmer 4 minutes or until liquid is reduced to about 1/4 cup, scraping pan to loosen browned bits. Spoon over chicken.